Easy Beef Egg Noodles

Although I’m a summer lady, I still enjoy fall with its beautiful colors 🍂. The air is crisp and fresh which incites me to cook and bake more – like I don’t already, lol. From now until early spring, this is probably my favorite time to make and create recipes.
 
During the coldest months of the year, I’m all about comfort foods 🥰 and pasta dishes are among them. It can be Cacio e Pepe, Hamburger Helper Copycat, Shrimp Fra Diavolo, Creamy Tortellini Boscaiola, Zucchini Pork Penne, Lasagna Roll Ups, Smoky Mac & Cheese Beef, Pastitsio, and many others…
 
One that is also on this delicious list is my Easy Beef Egg Noodles! This quick ⏳ and easy recipe is simply amazing! It’s an unpretentious dish that is perfect to enjoy as a weeknight meal! With layers of flavor, this is a tasty bowl of yumminess!
 
This recipe is pretty straightforward. After the ground beef is cooked, the veggies go in, then a can of cream of mushroom soup 🍄 and heavy cream along with seasonings. A few minutes later, here comes the egg noodles with 2 types of cheese: sharp Cheddar and Pepper Jack. Stir and done!
 
As the title refers, this Easy Beef Egg Noodles is uncomplicated plus it takes less than 30 minutes… ⏰ bonus! While the vegetables are sautéed, the egg noodles are cooking in a pot. I like cooking mine a certain way and to find out how, click on this link… Buttered Egg Noodles
 
When it comes to seasonings 🥫, there’s the usual two suspects which are salt and pepper, some of my Italian seasoning and hot sauce of your choice. For this application, I like using Cholula or Valentina but use your preferred one.
 
Let’s talk about salt 🧂…
Yes, on TV 📺 and in many recipe books, there are chefs adding a lot of salt. I do add some when I start sautéing my vegetables… that’s all. Here are the reasons that although my foods are well-seasoned, I’m always aware of the amount of sodium going into my recipes, including this one.
 
If we take just this recipe as an example, there’s 40% sodium in a can of cream of mushroom soup and even the reduced salt is still at 20%. Low-sodium beef broth has 30 mg which is only 1% but nonetheless, there’s still some in it. Also, let’s not forget cheeses 🧀 which have a fair amount in them as well.
 
Is sodium good for us?
Yes, but up to a certain point. If consuming excessive amounts, blood pressure goes way up which can lead to stroke 💔, heart disease as well as kidney disease and osteoporosis. Let’s not forget about water retention. Just be smart about it and try not to consume more than 2,000 mg daily.
 
This Easy Beef Egg Noodles is a great “everyday” recipe to add to your folder. Hearty and satisfying, this meal isn’t fancy but definitely delectable! It’s a gorgeous dish that you and your family 👨‍👩‍👧‍👦 will enjoy!
Bon Appétit! 🍽
 
Here are more tasty beef recipes for you to try… 😀
– Slow Cooker Beef Barley Soup
– Meatballs in Creamy Mushroom Sauce
– Veal Milanese
– Asian-Style Beef Short Ribs
– Slow Cooker Beef Curry
– Bobotie
– Lasagna Soup
– Shepherd’s Pie
– Moroccan Kefta Tajine
and for even more beef recipes 🐂, click on this link… Recipe Category • Beef
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Easy Beef Egg Noodles

Super comforting, this tasty Easy Beef Egg Noodles dish is so satisfying! It’s easy to make and ready in less than 30 minutes… bonus!

5 from 11 votes

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Servings 4

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Passive Time 0 minutes mins

Ingredients

  

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EGG NOODLES

• 4 cups extra-broad egg noodles see Recipe
• 3 tbsp. butter

BEEF

• 1 1/2 lbs. lean ground beef
• freshly ground mixed peppercorns, to taste and divided
• 1 cup yellow onions, diced
• 1/2 cup red peppers, diced
• 1/2 cup poblano peppers, diced
• ground Himalayan pink salt, to taste
• 2 cups (about 6.5 oz.) button mushrooms, washed and sliced
• 2 large cloves garlic, pressed
• 1 can (10 oz./284 ml.) cream of mushroom soup
• 1/4 cup 35% heavy cream
• 1 tbsp. Italian seasoning see Recipe
• 1/2 tbsp. hot sauce such as Cholula or Valentina, or to taste
• 1/4 cup low-sodium beef broth
• 1 cup sharp Cheddar cheese, shredded
• 1/2 cup Pepper Jack cheese, shredded
• 1 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions

 

EGG NOODLES

• Cook egg noodles according to directions, drain, add butter, and set aside.

BEEF

• In a large skillet over medium heat, add ground beef, season with pepper, breaking it into small pieces. Cook until no longer pink.
• Using a slotted spoon, scoop the meat into a bowl, and set aside.
• Discard most of the liquid from the skillet, keeping only 2 tbsp. Add onions, red peppers and poblano peppers; season with ground sea salt. Sauté vegetables for 3 to 4 minutes.
• Add mushrooms, season with mixed peppercorns, and sauté 4 minutes or until soft.
• To this, add pressed garlic and sauté for only 1 minute.
• Add a can of cream of mushroom soup and heavy cream; stir.
• Add Italian seasoning and hot sauce; blend well.
• Return ground beef back to the skillet and pour in some beef broth; stir again.
• Drop in cooked buttered egg noodles and give a good stir so everything is well blended.
• Add sharp Cheddar cheese and Pepper Jack cheese. Stir until the cheeses are melted - don’t forget to taste and adjust if necessary.
• Spoon mixture into warm bowls and garnish with fresh chopped parsley.

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